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Dinner 2017 (Part 6)


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@HungryChris, those Aldi Appleton Farms hams are GOOD. And quite inexpensive. I got one the other day.

 

Dinner tonight, finally, was the sauerkraut, kielbasa, home fries and, for good measure, crowder peas with tomato relish that I'd been wanting since Friday and finally got around to cooking. No photos because it was a singularly unattractive dinner, if very good.

 

 

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11 hours ago, kayb said:

@HungryChris, those Aldi Appleton Farms hams are GOOD. And quite inexpensive. I got one the other day.

 

Dinner tonight, finally, was the sauerkraut, kielbasa, home fries and, for good measure, crowder peas with tomato relish that I'd been wanting since Friday and finally got around to cooking. No photos because it was a singularly unattractive dinner, if very good.

 

 

Kielbasa @kayb? It is Polish word for sausage -  How it is possible you use it :)?

Edited by Kasia (log)

Kasia Warsaw/Poland

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Kielbasa is a popular sausage here in the US, @Kasia. I buy it frequently at the supermarket. I do not know if it really resembles the REAL kielbasa one finds in Poland.

 

Many of the hog farmers in the Midwest were originally from Central Europe. It may be they brought the traditions of sausage making with them.

Don't ask. Eat it.

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2 minutes ago, kayb said:

Kielbasa is a popular sausage here in the US, @Kasia. I buy it frequently at the supermarket. I do not know if it really resembles the REAL kielbasa one finds in Poland.

 

Many of the hog farmers in the Midwest were originally from Central Europe. It may be they brought the traditions of sausage making with them.

 

In fact I just checked in the translator and for the kiełbasa one of the the answers is Polish sausage - funny :) Do you use it for a special kind of sausage or simply interchangeably for any sausage?

Kasia Warsaw/Poland

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1 minute ago, Kasia said:

 

In fact I just checked in the translator and for the kiełbasa one of the the answers is Polish sausage - funny :) Do you use it for a special kind of sausage or simply interchangeably for any sausage?

It is a specific kind of sausage, in a long link, that has been smoked. I usually slice mine diagonally and brown it in a skillet, then put sauerkraut over it and simmer. 

 

I think I have another package at home. I will look and take a picture for you.

 

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2 minutes ago, kayb said:

It is a specific kind of sausage, in a long link, that has been smoked. I usually slice mine diagonally and brown it in a skillet, then put sauerkraut over it and simmer. 

 

I think I have another package at home. I will look and take a picture for you.

 

Thank you in advance @kayb - this is what we name as the kielbasa in Poland 

Kasia Warsaw/Poland

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3 hours ago, Kasia said:

 

In fact I just checked in the translator and for the kiełbasa one of the the answers is Polish sausage - funny :) Do you use it for a special kind of sausage or simply interchangeably for any sausage?

Actually, where I've lived in the US (mostly the South), "kielbasa" and "Polish sausage" are interchangable.  And delicious!  My dad always grills them and slices them into chunks to be eaten with toothpicks for parties.

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I always buy the Hillshire Farms Kielbasa at the grocery store. 

Here's a link to the Hilshire Farms products page show the different "rope" sausages: CLICK

 

Funny...but in my area the Hillshire Farms Kielbasa is not labeled Polska Kielbasa like you see on the above product page. In the store it's just labeled "Kielbasa", or "Beef Kielbasa" or "Turkey Kielbasa"...all without the word "Polska" on it.

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

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And I don't have a package in the fridge of which to take a photo, but the link above supplied by @Toliver pretty much details it. Looks very similar to the photos you posted, @Kasia.

 

I have seen Polska Kielbasa on some packaging somewhere. Maybe Johnsonville, or maybe on whatever brand Aldi carries?

 

 

Don't ask. Eat it.

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Ham and Swiss stuffed boneless chicken legs with sauce from the garden.

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Browned in a fry pan for good color and well seasoned skin.

 

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Then roasted in the oven, before removing the truss strings and reheating with the sauce.

HC

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Edited by HungryChris (log)
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Zahav's roast lamb in pomegranate molasses.  First the lamb is brined for a day; then smoked for an hour; then browned/charred; then braised for five hours; in the fridge overnight in it's braising liquid; and then reheated in a 475 oven basted each 5 minutes until it is warm and the sauce is reduced.  Chick peas in there too.  It was very, very good and worth the effort.

 

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2 hours ago, Okanagancook said:

Zahav's roast lamb in pomegranate molasses.  First the lamb is brined for a day; then smoked for an hour; then browned/charred; then braised for five hours; in the fridge overnight in it's braising liquid; and then reheated in a 475 oven basted each 5 minutes until it is warm and the sauce is reduced.  Chick peas in there too.  It was very, very good and worth the effort.

 

 

Thanks for THIS! On my list of to-dos!

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Dejah

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Oh Joy! With retirement comes more time now to try all these delicious posts!

Last suppers before "the end":

"Chili" made with ground lamb and excessive shaker of cumin and roasted cumin seeds. :wub: Roasted cauliflower topped with cheese and buttered Panko, green beans with a fresh grind of lime and habanero, and coleslaw for cooling!

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Steamed pickerel fillets with the final blast of hot oil on top of the "greenery"

 

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Beef Fajita with the works and more of the roasted cauliflower

 

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Dejah

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2 hours ago, Dejah said:

Thanks for THIS! On my list of to-dos!

It is a great dish.  I read on Eat Your Books that there was too much sauce so I only put in 5 cups of braising water instead of 8 cups and then after it was cooked I reduced it a little bit before the last reheat and we ended up with not enough sauce.  Ghrrr  So you will just have to make sure there is loads of finished sauce.  I made pita breads; the beet/tahini salad; the Moroccan Carrots; the Israeli Salad and the Sumac Red Onions as accompaniments.  The Red onions were a hit.  Good cookbook, Zahav.

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Tonight's dinner was deboned chicken thighs stuffed with fresh chorizo sausage and topped with a jalapeno cream sauce.  

 

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A couple of nights ago we had salmon seasoned with a spice blend including fennel, cumin, guajillo, cardamom, and cinnamon cooked over apple slices.  Served with escarole dressed with a pear and champagne vinaigrette. 

 

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We were given a prime rib roast at Thanksgiving that I sliced into steaks.  The darn thing would have been way too fat as a roast but the steaks were unbelievable.  And you could have knocked me over with a feather when Iwas told it was from QVC!

 

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Roast beef sandwiches and I count like 6-7 fries so get off me

 

:P

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Shrimp alfredo over vinegar spinach--sounds weird but it's a good mix

 

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Had some leftover macaroni and cheese so I fried it up

 

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It was good.  Too good.  I can't make that very often.  I will eat it all.

Leftover pork roast and taters to go with the fried mac

 

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